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–+ servings

Keto Caprese Chicken

Jennifer Zhang
Keto Caprese Chicken cooked perfectly with juicy slices of tomato, sunflower seed infused basil pesto and golden melted mozzarella!
4.50 from 2 votes
Print Pin
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Mains
Cuisine American
Servings 4
Calories 574 kcal

Ingredients
  

  • 4 Chicken Thighs
  • 1 large Tomato ripe, sliced
  • 1 cup Mozzarella Cheese sliced
  • ½ cup Fresh Basil Leaves
  • 3 tablespoon Parmesan Cheese shredded
  • ½ cup Olive Oil extra virgin
  • 1 tablespoon Sunflower Seeds
  • 1 clove Garlic
  • 2 tablespoon Butter
  • 1 ½ teaspoon Salt
  • ½ teaspoon Black Pepper

Instructions
 

  • Preheat the oven to 390°F/200°C and line a baking pan with baking paper.
  • Heat the butter in a skillet and sauté the chicken thighs for 4-5 minutes on each side until golden brown.
  • In the meantime make the pesto: In a food processor or blender process the Parmesan cheese, basil with the olive oil, sunflower seeds, garlic and a bit of salt and pepper to taste.
  • Transfer the chicken thighs in the prepared baking pan and add a layer of pesto on each thigh, followed by a tomato slice and topped with mozzarella on each piece of chicken.
  • Bake for 25-30 minutes in the preheat oven until the chicken is completely cooked through and the cheese is golden brown and bubbly.
  • Serve hot.

Notes

Net Carbs: 1.8g

Nutrition

Serving: 1thigh | Calories: 574kcal | Carbohydrates: 2.2g | Protein: 26.3g | Fat: 52.1g | Saturated Fat: 11g | Cholesterol: 114mg | Sodium: 1492mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 0.5g | Calcium: 205mg | Net Carbs: 1.8g

Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.

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